Sheet Pan Hawaiian Chicken with Pineapple and Peppers
A quick and flavorful sheet pan meal with tender chicken, colorful bell peppers, and sweet pineapple, glazed in a tangy-sweet Hawaiian sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 red bell pepper chopped into 1-inch pieces
- 1 green bell pepper chopped into 1-inch pieces
- 1 red onion cut into chunks
- 1 cup fresh pineapple chunks
- 2 tablespoons olive oil
- ½ cup low-sodium soy sauce for sauce
- ¼ cup pineapple juice from can or fresh, for sauce
- 3 tablespoons brown sugar packed, for sauce
- 2 tablespoons rice vinegar for sauce
- 2 cloves garlic minced, for sauce
- 1 teaspoon fresh ginger grated, for sauce
- 1 tablespoon cornstarch for sauce thickening
- as needed sliced green onions and sesame seeds optional garnish
Instructions
- Step 1: Preheat and Prep
Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. - Step 2: Combine Ingredients
Place chicken, bell peppers, red onion, and pineapple chunks on the prepared sheet. Drizzle with olive oil and toss to coat. Spread in a single layer. - Step 3: Make the Sauce
In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, and cornstarch until smooth. - Step 4: Bake
Pour about two-thirds of the sauce over the chicken and vegetables, toss to coat. Bake 15-20 minutes until chicken is cooked and vegetables are tender. - Step 5: Glaze and Serve
Remove pan from oven. Drizzle remaining sauce over hot chicken and vegetables. Garnish with sliced green onions and sesame seeds. Serve immediately over rice or quinoa.
Notes
Use fresh pineapple for best flavor. Do not overcrowd the pan to ensure roasting instead of steaming. For a slightly charred finish, broil for 2-3 minutes at the end, watching carefully to prevent burning.
